Enhanced Duration of Truffle Sauce Preservation due to Addition of Linoleic Acid

Figure 5

Scatterplot of the first two principal components: (a) P1.C/1-P2.C/1-P3.C/1-P4.C/1, (b) P1.C/1-P2.C/1-P3.C/1-P4.C/1, (c) P1.C/2-P2.C/2-P3.C/2-P4.C/2.

(a)

(b)

(c)